For some reason, I was much more efficient in getting our vegetables eaten this week. Usually, I am frantically trying to find new and exciting ways to use the vegetables and I just barely manage to get it done in time for this post. One trick I’ve learned is to cook the vegetables at night and bring them with me to work to eat for lunch. That way, it takes the pressure off trying to get them all eaten just in our dinners…

I used the 2 green bell peppers and the 2 yellow tomatoes to make chicken fajitas. I’m not sure that tomatoes are traditionally used in fajitas, but the touch of yellow added a really nice color contrast to the dish. The light yellow-green bell pepper, 2 red tomatoes and tomatillos were used to make pork stew Saturday night. I’ve wanted to make this recipe for a while now so I’m glad the tomatillos came and gave me a chance to make it; it was really tasty! Last night I made a saute of chicken sausage with onions and the purple bell pepper. The mixed baby greens and red beets were paired with goat cheese for a really lovely salad. The squash was stir-fried with garlic while the eggplant was sauteed with onions; both were happily packed in my lunch bag throughout the week. The radishes are currently fermenting to become radish kimchi using a recipe that I found on one of my favorite food blogs, Coconut & Lime, and should be ready Wednesday night. Here is a photo of my kimchi:

That’s all folks, for now. Check back tomorrow to see what we find…